Plate by Jim Shack. Photo by Marta Bartolomei Edmonds.
Crisp air, epic sunlight and shorter days mark the Fall. Time to return to the earth and the warmth of home. Time for crisp fresh apples and juicy pears. Time to plan those visit to the farmers markets for warm apple cider, freshly fried doughnuts and pumpkin picking.
Bartlett pears are now in season and this week we've been working our way through a large bowl full of them. Earlier this week I made an easy pear tart that I will share with you in the coming days. Today I am making spiced pear butter with the rest. The methods I used are very similar to Grandma Zona's Apple Butter recipe. Making pear butter is a great way to preserve ripe leftover pears that you do not want to let go to waste. It's fantastic on bread or yogurt and can be enjoyed throughout the winter months.
Spiced Pear Butter
8 ripe Bartlett pears, quartered
1/4 cup water
4 tablespoons honey
1/2 cup sugar
2 sticks of cinnamon
2 slices of fresh ginger about 1/8" thick
12 whole cloves
1. Make pear sauce: Place quartered pears and water in a large heavy saucepan. Cover and bring to a slow simmer for 20 to 30 minutes. Remove from heat and pour the pear and liquid into a large strainer. Strain the pulp and discard the seeds and skin.
2. Return the pear sauce to the large heavy saucepan. Add sugar and spices. Bring to a slow simmer for 3 hrs or until the pear sauce has reduced to about half in volume. Remove from heat. Can the pear butter and let sit overnight at room temperature. Keep in a cool place for up to 3 months or refrigerate for up to 6 months.
Makes 5 cups.